DETERMINING THE INFLUENCE OF DRYING CONDITIONS ON EHD DRYING PROCESS Mohammad Jafar Dalvand Seyed Saeid Mohtasebi and Shahin Rafiee Department of Agricultural Machinery Faculty of Agricultural Engineering and Technology University of Tehran Karaj Iran E-Mail: Dalvandut ac ir ABSTRACT Drying is defined as a process of moisture removal due to simultaneous heat and mass Study of drying conditions The influence of different drying temperature on the drying process The influence of drying temperature 60 65 70 75 and 80 C on the drying process were separately investigated at 0 95 m s-1 air velocity and 2 06 kg m-2 average loading capacity of filiform Lagenaria sice-raria The drying curves and the rate

Air drying of chopped chestnuts at several conditions

Air drying of chopped chestnuts at several conditions: The main aim of this work is to study the influence of drying temperature on the drying kinetics of layers of chopped chestnut at different loading densities Page model is applied to modelling the experimental drying kinetics Finally the chemical characteristics and colour properties of chestnut flours were experimentally determined

METEOROLOGICAL CONDITIONS OF THE REGIONS OF KOSOVO THAT INFLUENCE TECHNOLOGICAL PARAMETERS FOR DRYING WOOD Agron BAJRAKTARI* Prof Asoc Dr - University of Applied Sciences in Ferizaj Address: Universiteti 70000 Ferizaj Kosovo E-mail: agron bajraktariushaf Muhamet YMERI Assistant - University of Applied Sciences in Ferizaj Address: Universiteti 70000 Ferizaj Kosovo

type and size of fan delivers a different airflow rate for similar bin conditions Drying fan performance is specified by the airflow rate the fan will deliver when subjected to a given amount of resistance Grain moisture content is usually not considered to influence airflow resistance significantly Airflow rate does increase with increases in fan horsepower However a doubling of the

The HPLC fingerprints of saffron from different locations in China have been established by Wang et al but only 14 detectable peaks were obtained In order to get more chemical information about saffron a modification of the HPLC fingerprint determination was established by optimizing the extraction process and chromatographic conditions

01 01 2017The RR was calculated (1) in order to understand the influence of air-drying temperature on the rehydration capacity of dried galega kale As it can be observed from Table 4 the increase of the rehydration ratio was promoted by increasing air-drying temperatures probably due to more pronounced tissue collapse and cell damage which facilitated the water retention in the spaces previously

Influence Of Different Drying Parameters On The

Results of the influence of the different drying conditions on volatile compounds of the two herbs will be reported Keywords Rosmarinus officinalis L Thymus officinalis L essential oils drying storage 2 Introduction Aromatic herbs and spices are becoming increasingly requested from the consumers Apart from the flavoring use in fact people are interested also in medicinal and anti

influence the mixing ratio and the isotopic composition of CO 2 nor of the other constituents under study For the Airborne Stable Isotopes of Carbon from the Amazon (ASICA) project focusing on accurate measurements of CO 2 and its singly-25 substituted stable isotop ologues over the Amazon an air drying system was needed capable of removing water vapour from air sampled at a dew point

type and size of fan delivers a different airflow rate for similar bin conditions Drying fan performance is specified by the airflow rate the fan will deliver when subjected to a given amount of resistance Grain moisture content is usually not considered to influence airflow resistance significantly Airflow rate does increase with increases in fan horsepower However a doubling of the

Air-drying of banana slabs has been investigated and the influence of experimental parameters such as temperature relative humidity and slab thickness has been studied This was in part re-investigated because of inconsistencies in previous studies particularly in relation to derived water diffusion coefficients In addition it is shown that harvest season and hence initial moisture content

Influence of cultivar and process conditions on crispness of organic osmo-air-dried apple chips Serena Gobbi1 and air drying temperature (70 80 90C) were independent variables crispness coefficient (E kNmm-2) relative relaxation stress (RRS) water activity colour attribute L* panel score and moisture content (gH 2 O/100g solids) were dependent variables Apple rings were

Influence of cultivar and process conditions on crispness of organic osmo-air-dried apple chips Serena Gobbi1 and air drying temperature (70 80 90C) were independent variables crispness coefficient (E kNmm-2) relative relaxation stress (RRS) water activity colour attribute L* panel score and moisture content (gH 2 O/100g solids) were dependent variables Apple rings were

Study of drying conditions The influence of different drying temperature on the drying process The influence of drying temperature 60 65 70 75 and 80 C on the drying process were separately investigated at 0 95 m s-1 air velocity and 2 06 kg m-2 average loading capacity of filiform Lagenaria sice-raria The drying curves and the rate

Influence of cultivar and process conditions on crispness of organic osmo-air-dried apple chips Serena Gobbi1 and air drying temperature (70 80 90C) were independent variables crispness coefficient (E kNmm-2) relative relaxation stress (RRS) water activity colour attribute L* panel score and moisture content (gH 2 O/100g solids) were dependent variables Apple rings were

Influence of drying temperature and ultrasound application

influence of drying conditions temperature and application of ultrasound in some quality parameters of dried apple skin For this purpose apple skin samples were dried at different temperatures (-10 30 50 and 70 C) and with (20 5 kW/m3) or without application of ultrasound Color total phenolic content antioxidant activity and vitamin C was measured in fresh and dried samples The

The drying of grapes is a more complex process compared to the dehydration of other agricultural materials due to the necessity of a pretreatment operation prior to drying Grape drying to produce raisins is a very slow process due to the peculiar structure of grape peel that is covered by a waxy layer Its removal has been so far carried out by using several chemical pre-treatments

9th International Working Conference on Stored Product Protection 1034 PS8-7 - 6269 Influence of drying conditions and storage period in the physical integrity and cooking time of beans C M Romano1 E Aosani2 E Helbig3 D Rutz4 M A Schirmer5 M C Elias6 1 Agronomist Eng Science and Technology Agroindustry Doctor Degree Student 2 Agronomist Eng Science and

and freeze dryer under similar conditions The drying kinetics and quality of these dried fruits resulting from different drying methods were investigated and compared The change of color porosity and loss of vitamin C were evaluated to identify the potential of modified atmosphere heat pump drying Experiments showed that introducing inert gas as drying medium made much improvement of

01 01 2017The RR was calculated (1) in order to understand the influence of air-drying temperature on the rehydration capacity of dried galega kale As it can be observed from Table 4 the increase of the rehydration ratio was promoted by increasing air-drying temperatures probably due to more pronounced tissue collapse and cell damage which facilitated the water retention in the spaces previously

influence of drying conditions temperature and application of ultrasound in some quality parameters of dried apple skin For this purpose apple skin samples were dried at different temperatures (-10 30 50 and 70 C) and with (20 5 kW/m3) or without application of ultrasound Color total phenolic content antioxidant activity and vitamin C was measured in fresh and dried samples The

Air drying of chopped chestnuts at several conditions: The main aim of this work is to study the influence of drying temperature on the drying kinetics of layers of chopped chestnut at different loading densities Page model is applied to modelling the experimental drying kinetics Finally the chemical characteristics and colour properties of chestnut flours were experimentally determined

The kinetics of the hot‐air drying of soybeans was modeled in order to evaluate the influence of temperature and velocity on the kinetic parameters A convective dryer with air temperature from 30 to 195C and air flows of 0 75 1 35 2 0 and 2 5 m/s was used Three different mathematical models were applied to simulate the drying process (two empirical equations exponential and Page's and